Dried malted rice. After opend, it is better to keep in fredge. This can be an ingredient for handmade miso, shio-kouji(salted kouji), amazake(a sweet drink made from kouji and rice) etc. On the back of the packet, there are directions in Japanese how to use kouji. When you use kouji to marinate fish or meat, the texture becomes softer because protease and the taste gets nicer because of amino acid.